Roasted Autumn Vegetable Pot Pie
Pot pies have been enjoyed for centuries and were originally made with a pastry crust to preserve the contents inside.
This is vegetarian and high protein recipe. Dish can be prepared in 85 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.
Ingredients
- 2 tablespoon Butter
- 1 medium Onion
- 3 clove Garlic
- 2 medium Carrots
- 2 medium Potatoes
- 1 cup Butternut squash
- 1 cup Brussels sprouts
- 1 teaspoon Thyme
- 1 cup Flour
- 2 cup Vegetable broth
- 1 cup Milk
- 1 cup Frozen peas
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 sheet Pie crust
Instructions
- Preheat the oven to 400°F (200°C).
- In a large skillet, melt the butter over medium heat.
- Add the onion and garlic, and sauté until fragrant.
- Add the carrots, potatoes, butternut squash, Brussels sprouts, and thyme. Cook until the vegetables are tender.
- Sprinkle the flour over the vegetables and stir to coat.
- Gradually add the vegetable broth and milk, stirring constantly until the mixture thickens.
- Stir in the frozen peas, salt, and black pepper.
- Transfer the vegetable mixture to a baking dish.
- Place the pie crust sheets on top, sealing the edges.
- Cut slits in the crust to allow steam to escape.
- Bake for 25-30 minutes, or until the crust is golden brown.
- Let the pot pie rest for 10 minutes before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 400kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 45g15%
- Sugars 10g
- Protein 10g20%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.